shesus

I love ravioli. However, we're watching our sodium intake so pre-made/processed food is pretty much out. This has motivated me to make my own ravioli.

I'm going to look for ravioli paraphernalia today. I have a basic pasta recipe that I'm going to play around with. I would like to make a chipotle black bean, ravioli, cheese ravioli (of course), chicken, or other veggie types.

So, does anyone has tips, trick, and/or recipes for concocting delicious, home-made raviolis and/or accompanying home-made sauces?

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